Pepper, Feta & Tomato Chutney Tart
Prepare 10 mins
Cook 40 mins
2 red peppers, deseeded and thickly sliced
1 tbsp olive oil
320g pack puff pastry sheet
½ x 250g jar Tomato, Garlic & Chilli Chutney
250g pack cherry tomatoes, halved
200g pack Greek Feta, crumbled
1 tbsp coriander leaves, roughly chopped
Green leaf salad, to serve
Preheat the oven to 220ºC, gas mark 7. Toss the peppers with the olive oil, transfer to a baking sheet and bake for 15 minutes until softened.
Meanwhile, open out the pastry and place on a baking sheet. Prick the pastry lightly with a fork then spread the chutney over the surface.
Arrange the roasted peppers and cherry tomatoes on top then scatter over the crumbled feta. Bake for 20 –25 minutes until puffed and golden. Scatter over the chopped coriander, cut into rectangles and serve warm with a leafy salad.
Recipe and photo courtesy of Waitrose.